September: The Flamenco – Portugal

Quantity (for 1 sandwich)

Herb panini
Bayonne ham or Pata Negra . . . . . . . . . . . . . 40 g
Tomato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 g
Aubergine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 g
Courgette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 g
Green olive tapenade . . . . . . . . . . . . . . . . . . . 25 g
Mozzarella . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 g
Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 g
Iceberg lettuce . . . . . . . . . . . . . . . . . . . . . . . . . .5 g
Capers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 g
Garlic, provence herbs, olive oil, salt, pepper, sugar

Preparation

Slice the bread and toast it on both sides.
Rub the bottom half with a garlic clove and a fresh tomato.
Vegetable tian
Place successive layers of courgette, aubergine (previously salted)
and tomato slices in a dish.
Season with salt, pepper, a little sugar, Provence herbs and olive oil.
Cover with greaseproof paper and cook for 10 min. at 180°C.

Assembly

1. Spread green olive tapenade on the bottom half of the bread
2. Add a little iceberg lettuce and some Bayonne ham
3. Arrange the vegetable tian on top
4. Finish with a few thin slices of fennel.

A french know-how

A selected flour

Innovating process

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